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Dijon Flank Steak Sandwich With Avocado

Dijon Flank Steak Sandwich With Avocado

Recipe by Pati Jinich

Dijon Flank Steak Sandwich With Avocado

INGREDIENTS

  • 2 T. olive oil
  • 2 1/2 T. soy sauce
  • 2 T. Dijon mustard
  • 3 each cloves garlic, minced
  • 1/8 tsp. freshly ground black pepper
  • 1 lb. flank steak
  • 3 each teleras, bolillos, or baguettes, sliced into 5” pieces and halved
  • 3 each thick slices Swiss or Muenster cheese
  • 1 each Avocados From Mexico, halved, pitted, peeled, and sliced
  • 1 each dill pickles, diagonally sliced

INSTRUCTIONS

  1. Mix the olive oil, soy sauce, Dijon, garlic, and black pepper together in a small bowl.
  2. Place the steak in a large baking dish and pour marinade on top, making sure it is all covered. Marinate it from 30 minutes to 24 hours in advance in the refrigerator.
  3. Preheat the broiler, then place the baking dish with the meat under the broiler and cook for 5 to 7 minutes per side or until desired doneness.
  4. Remove the meat from the broiler and place it on a cutting board. Let it rest for 5 minutes, slightly covered. Thinly slice across the grain.
  5. Preheat oven to 350°F. Place bread cut-side up onto a baking sheet. Place a slice of cheese on the bread half that will be the bottom of the sandwich and bake until the bread crisps and the cheese melts, about 5 minutes. Remove from the oven.
  6. On top of the cheese, place 3 to 4 slices of meat, a layer of avocado slices, and pickle slices to taste, and add the top half of the bread.

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